Chicken roast

  • 1 chicken in pieces
  • 3 carrots, peeled and cut into thirds
  • 3 ribs celery, peeled and cut into thirds
  • 3 medium-sized onions
  • 3 medium-sized tomatoes
  • 3 medium-sized potatoes
  • 6 dsp of virgin olive oil
  • 100 gr of pinenuts
  • 100 gr of almonds
  • 1 cup dry white wine
  • 1 chicken stock cube
  • 1 1/2 tablespoons kosher salt
  • 2 tsp cracked white pepper
  • 1 lemon juice
  • 2 fresh bay leaves
  • 6 cloves garlic, roughly chopped
  • 2 tbsp of virgin olive oil
  • 1 cup chicken stock
  • 2 tbsp roasted garlic
Traditional Spanish dishes: Chicken Roast
  • Season the chicken pieces inside and out with the kosher salt and white pepper to taste.

  • Prepare an oven dish of glass or clay, then with a clove of garlic rub the bottom, place the bay leaves inside the cavity and put inside oven the chicken pieces.

  • Peel the potatoes, carrots, celery, tomatoes and onions. Cut them into large pieces and put them add to the oven dish.

  • Pour on the preparation the lemon juice, pine nuts, almonds, pepper and salt to taste.

  • In a small glass of warm water dissolve the stock cube and pour onto the chicken along the white wine and the oil, as evenly as possible.

  • Heat the oven at 180° and leave the preparation to cook for an hour and a half.

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